Chorizo Chipotle Jack Pull-Apart Bread

Chorizo Chipotle Jack Pull-Apart Bread

It was only a few short years ago that I discovered Chorizo. After tasting the spicy flavor filled Spanish meat, I felt like I was deprived for so many years.

So anytime I come across fresh, not cured, chorizo I love to buy it up and store it in the freezer; keep it on reserve for a gluttonous cooking day.

That day came  not too long ago as I was attempting to use some leftover jack cheese purchased in a variety pack. Living in a household of just two proves difficult to not waste food or leftovers.

My husband and I, and even a few friends, powered through several varieties of jack cheese from the pack,  but could not finish it all. What remained was a very spicy chipotle jack cheese. Luckily for me, I had some frozen chorizo to pair with it when I decided to come up with a recipe to use the leftover cheese.

The result was more delicious than I imagined…the best part of cooking is tasting the finished experimental product and realizing everything was a success.

Casseroles and soups are an easy way to use of leftover items because of the ability to throw random things into the mixture. Sometimes even bread is a great vessel to throw some random ingredients into and see what you come up with. An in this case, bread was the perfect way to use up my leftover cheese and frozen chorizo.

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Do not worry, if you do not have chipotle jack cheese you can substitute it for any type of jack cheese. Same goes if you do not like spicy food.

The recipe creates two normal sized loafs, so you will need two loaf pans

Chorizo and Chipotle Jack Pull-Apart Bread

Ingredients:

  • 1 1/3 Cups of Milk, room temperature
  • 2 Packages of Active Dry Yeast
  • 5 1/2 Cups of Bread Flour
  • 3 Tablespoons of Sugar
  • 2 1/2 Teaspoons of Salt
  • 4 Large Eggs, at room temperature
  • 1 Stick plus 2 Tablespoons of Unsalted Butter, melted
  • 8 Ounces of Chipotle Jack Cheese, shredded
  • 3 Cups of Chorizo, cooked and crumbled

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Directions:

  1. In the mixing bowl of your stand mixer, combine milk and yeast. Let the  mix rest for about 5 minutes to allow yeast to bloom. Attach your dough hook to your mixer.
  2. While yeast blooms, mix your dry ingredients together in a separate bowl.
  3. Slowly add in 1/2 your flour mixture, with the beaters turned to low, until all of the mixture is fully incorporated.
  4. Next beat in your eggs and 1/2 cup, or one stick, of melted butter.
  5. Slowly add the remaining amount of flour mixture, and once fully combined turn the mixer to medium speed. A dough should begin to form.
  6. Once a soft dough has formed, it should be slightly sticky, remove the dough from the mixer, placing it into a greased bowl. Cover the bowl with greased plastic wrap, and let rise on the counter for 1 1/2 to 2 hours, or until double in size.
  7. In a medium bowl, mix together your chorizo and cheese.
  8. Gently punch down dough, and divide in half. Turn dough out, onto floured surface.
  9. Roll each half into an 18×12 inch rectangle. Spread an even amount of your chorizo mixture onto each rectangle of dough, pressing the mixture into the dough.
  10. Spray two 9 inch loaf pans with cooking spray.
  11. Cut your rectangles into thirds, length wise, creating three strips. Then cut the strips into four inch rectangles.
  12. Stack the rectangles, on their sides, into each loaf pan.
  13. Once your pans are completely full, cover and let rise until double in size. About 1 1/2 to 2 hours.
  14. Once double in size, preheat your oven to 350 degrees Fahrenheit.
  15. Brush each loaf with the remaining melted two tablespoons of butter.
  16. Bake for about an hour, or until dough is cooked in the center.
  17. If the bread begins to brown too quickly, cover with foil.
  18. After baked, let bread cool completely before serving.
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Truffle + Black Pepper Brioche

Truffle + Black Pepper Brioche

Warm, tender, melty, buttery…what taste better than fresh baked bread still warm from the oven? The aroma alone that fills your home as you bake is amazing.

When it comes to cooking, baking has always been my strong suit. The precision comes easy, which is difficulty for many. What has not come easy, in my baking journey, is making homemade yeast risen bread. Yeast is one extremely finicky and easy to kill. I have read and watched countless lessons on how to bake your own bread, so I hope I can share a few tips with you so you can skip the years of struggling I endured to get yeast right.

If you’re not a baker or good at making bread, brioche is a great place to start. The recipe is almost foolproof, mainly because a lot of the work is done overnight in the fridge.

With my exuberant attempts to make bread I have learned that letting the dough rise at room temperature for twice as long does the trick. Not only does it enhance the flavor of the bread, but you do not risk killing the yeast by adding heat. I also don’t use warm liquids, again to avoid destroying the temperamental yeast. Room temperature will stills activate your yeast. Finally, make sure to place your salt on the opposite end of your yeast in your mixing bowl.

Making your own starter deepens the flavor of the bread. A starter is extremely simple to make, and it only adds a bit more preparation time to your recipe.

This recipe is extremely adaptable, you can make it into rolls, a loaf, or baguette; you can also interchange the featured addition. Cheese, dried fruit, or anything you could imagine would be delicious in this versatile bread.

This bread takes about 2 days to make.

Brioche Starter:

Ingredients:

  • 2 Tablespoons of Room Temperature Water
  • 1 Tablespoon of Sugar
  • 1/4 Teaspoon of Instant Yeast
  • 1/2 Cup of Unbleached Bread Flour
  • 1 Large Egg

Directions:

  1. In a small bowl combine all of the ingredients, mix until fully combined.
  2. Cover the bowl with plastic wrap and let sit on the counter for at least one day, but no more than two days.

Dough:

Ingredients:

  • 1 Cup Plus 1 1/2 Tablespoons of Bread Flour
  • 2 Tablespoons of Sugar
  • 1 1/4 Teaspoons of Instant Yeast
  • 1/2 Teaspoon of Salt
  • 2 Large Eggs at Room Temperature
  • 8 Tablespoons of Very Soft Unsalted Butter
  • 2/3 Teaspoon of Truffles in Oil
  • 1 Teaspoon of Cracked Black Pepper
  • Egg Glaze, 1 Egg Mixed with 1 Teaspoon of Milk

Directions:

1. In a small bowl, whisk the flour with the sugar and yeast, last whisk in the salt.

2. Sprinkle this mixture on top of the starter. Cover it tightly with plastic wrap and let it stand for 1 1/2 to 2 hours at room temperature.

3. In your stand mixer, add in the mixture you let rise for two hours.

4. Add two eggs and mix with the dough hook on low for about 1 minute. Raise the speed to medium and beat for 2 minutes. Scrape the sides of the bowl with an oiled spatula and continue beating for about 5 minutes longer or until the dough is smooth and shiny but very soft and sticky.

5. Add the pepper and truffles, then the butter by the tablespoon, waiting until each addition is almost completely absorbed before adding the next tablespoon, beating until all the butter is incorporated. The dough will be very soft, elastic, and sticky.

4. Using an oiled spatula scrape the dough into a large greased bowl, and lightly oil the top of the dough.

5. Cover at let rise for at least 1 1/2 -2 hours, or until the dough doubles in size.

5. Refrigerate the dough for at least 10 hours, allowing it to continue to rise in the fridge.

7. Remove the dough from the refrigerator and gently press it down to deflate it. Cut the dough into 8 pieces, and with floured hands kneed and shape into balls.

8. Grease your desired pan for baking, and arrange your dough balls within. Lightly cover with oiled plastic wrap and let rise for at least one hour or until doubled in size. Preheat the oven to 425°F 1 hour before baking.

9. Lightly beat together the egg yolk and milk, then brush the top of the brioche.

10. Bake for 20 to 30 minutes, or until a skewer inserted comes out clean.